Prepare the Eggplants and Zucchini: Cut the eggplants and zucchini into slices.

Sprinkle salt on the zucchini slices and set aside to release excess moisture (about 10 minutes). Afterward, pat them dry with a paper towel.

Cook the Minced Meat: Heat some sunflower oil in a pan over medium heat.

Add 300 grams of minced meat and cook until browned.

Season with salt, pepper, and rosemary, mixing well.

Add Leek and Cherry Tomatoes: Add the chopped leek to the minced meat and mix well.

Stir in the cherry tomatoes and cook for a few more minutes.

Prepare the Vegetable Mix: In a separate bowl, combine the carrot, bell pepper, and minced garlic.

Add 100 grams of olive oil, salt, sugar, and rosemary to the vegetables and mix well.

Bake the Vegetables: Spread the vegetable mixture in a baking dish and cover with foil.

Bake at 180°C (356°F) for 20 minutes.

Sauté Onions and Mushrooms: While the vegetables are baking, heat some sunflower oil in a pan over medium heat.

Add the chopped onion and garlic, stirring frequently.

Add the sliced mushrooms, season with salt, and cook until they are tender and golden brown.

Combine with Sour Cream: Mix the cooked onions, garlic, and mushrooms with 300 grams of sour cream.

Assemble the Bake: Once the vegetables are done baking, remove the foil and add the sour cream mixture over the top.

Layer the cooked minced meat and vegetable mixture evenly over the vegetables.

Place sliced mozzarella cheese on top, followed by the grated cheese.

Final Bake: Increase the oven temperature to 200°C (392°F) and bake for another 10 minutes.

Add the remaining grated cheese and bake for an additional 7 minutes, or until the cheese is melted and bubbly.